We are making a coconut IPA based on our American IPA.
More details can be found here: BJCP Style Details
A small excerpt from the source about this style:
“Overall Impression: A decidedly hoppy and bitter, moderately strong American pale ale, showcasing modern American or New World hop varieties. The balance is hop-forward, with a clean fermentation profile, dryish finish, and clean, supporting malt allowing a creative range of hop character to shine through.” - BJCP -
…of course, with some coconut ;)
Here is one of the first things The Hop and Grain note: Coconut tends to accompany darker, sweeter beer styles, such as stouts and porters, much better than lighter styles. I agree. However we have an idea for a tropical ipa with coconut. We will aim to be on the lighter side, but want solid coconut flavor. Homebrewtalk had a suggestion I like where the brewer utilized a 1lb coconut and toasted it before adding to the fermentation carboy. That’s what I decided to do. I bought a coconut and used a chisel to cut a square hole into the coconut. After draning the coconut I sawed it in half and scraped the flesh out. Finally I toasted at 350 degreed F for about 15-20 minutes. While it was toasting I boiled the coconut water down to shrink it’s volume and saved for later. Finally I poured vodka over the coconut in a jar till it was submerged. I added the water which had shrunk to about a cup of fluid. It will sit for approximately 5 days before we add to the fermenter.
Below are some pics of my process:
It was already sort of shaved down and without hair